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Octopus with spicy sauce and black rice

Octopus with spicy sauce and black rice

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Put boiling water in a larger bowl and when it boils, add the octopus and a little salt. The octopus must be washed well beforehand, in several waters to clean the holes on the arms well. Let it boil for 40 minutes, it will turn pink and the water will turn pink in the same way.

Allow to cool and then cut into small pieces. In a larger pan, heat the oil and when it is ready, add the octopus pieces, season with a little salt, a tablespoon of soy, hot pepper paste, 2-3 cloves of crushed garlic and let it simmer for a few minutes. Then we taste and add more spices if necessary and add the sweet and sour sauce, straighten it quickly and complete its taste in a very pleasant way.

Separately prepare the rice, I boiled it according to the instructions on the box, for 18 minutes, in boiling water with a little salt and a knife tip of chopped dehydrated vegetables. Then squeeze and prepare with a nut of melted butter, cook a little and then add a clove of crushed garlic and add salt if necessary. On a plate we place the black rice with the help of the stainless steel ring, I decorated it with 2 pieces of octopus stopped after it was cooked.

Then garnish with the prepared pieces of octopus and sprinkle over freshly chopped coriander (you can replace it with parsley).

It was an excellent dish, very good looking and fragrant. I warmly recommend trying the recipe at least once, if you are a seafood lover.

  • 180 g of black rice
  • 220 gr of peeled shrimp
  • 3-4 tablespoons of olive oil
  • 2 cloves of garlic
  • 2 large tomatoes
  • salt pepper
  • chopped parsley

We boil the rice in slightly salted water for about 18-20 minutes.

In a larger pan put the olive oil and add the chopped garlic (for those who do not like it very much, you can put it lightly pressed and with the peel, then remove it).

Heat it for 1 minute, add the chopped tomatoes and cook for a few minutes.

Now add the shrimp cut in two or whole, as you prefer, leave for a few more minutes, salt and pepper to taste and turn off the heat.

When the rice is cooked, drain it from the water and put it in the pan over the shrimp. Serve immediately decorated with chopped parsley.

Good job and good appetite!

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Quails with black rice and orange sauce

The combination of this recipe is really interesting: Quails with black rice and orange sauce, can be included in the menu of a family lunch.

Quails with black rice and orange sauce

The combination of this recipe is really interesting: Quails with black rice and orange sauce, can be included in the menu of a family-served meal.

Ingredients for the recipe Quails with rice and orange sauce

  • 8 raw quails
  • 400 g black rice
  • 1 kg fresh oranges
  • oil
  • 250 g butter
  • 4 chicken eggs
  • 4 quail eggs
  • 2 fresh lemons
  • 100 g hot pepper jam
  • 32 slices of raw ham
  • Salt
  • 1 clove of garlic
  • Black and green pepper (berries)
  • 200 g sugar
  • Sodium bicarbonate
  • Pansies for decoration
  • radish germs

Recipe preparation for the recipe Quails with rice and orange sauce

quail wash and boil salt water, black and green peppercorns for 40 minutes.

The black rice is washed and boiled in salted water.

Meanwhile, prepare the orange sauce.

For orange sauce, the oranges are washed well, peeled and squeezed from the juice. The shell is scalded and left for 30 minutes in hot water and then drained. In a bowl, caramelize the sugar over which the orange juice is added, the yolks rubbed with salt and boil until the sugar melts. If the juice obtained is too sweet, add lemon & acircie juice (to taste). At the end, add the butter and mix well. Add the grated orange peel, cover with cling film and leave to cool.

After the quails have boiled, remove and grease with hot pepper jam and crushed garlic. Dress in slices of prosciutto and fry on both sides.

The rice is placed on the plate, next to the fried quails and the arrival with the orange sauce.

KimBap- Korean rice recipe

Beef in Asian recipes is great. Asian sauces give a totally different taste to the European style of veal preparation. Kim bap is a more complicated recipe than sushi, but it is extremely delicious. There will be a lot of ingredients in the rice roll in this recipe and you will need to prepare them before you start the rice roll. You may find the combinations strange, but you will see that you will be surprised. It can be served with any Asian sauces you want. Have fun!

About 6 servings

Total preparation time: an hour and a half

1 packet of seaweed for sushi (clouds) or 6-10 pieces
2 cups rice for sushi
400 grams of small cucumbers
3 tablespoons rice vinegar
2 cups baby spinach
4 medium carrots
5 large beaten eggs
1 avocado
1 tablespoon sesame oil
1 tablespoon sesame seeds
olive oil

450 grams of thinly sliced ​​beef
1/4 cup chopped green onions (green side only)
3 cloves minced garlic
2 tablespoons red wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
1/3 of a chopped kiwi

Method of preparation:

Prepare the bulgogi beef by marinating it in a bowl with chopped green onions, garlic, red wine, soy sauce, sesame oil, sesame seeds and kiwi. The meat will be tenderer from the kiwi. Let it marinate in the fridge for 2 hours, but no more! Let the rice cook in a saucepan while we work on the other ingredients and we will come back to it later.

Take the cucumbers and remove the seeds from it. Cut into long strips and soak in rice vinegar and sprinkle with salt on both sides. We will use the cucumber liquid to season the rice later. Wash the spinach and drain. Put it aside. Peel and slice the carrots. In a pan over medium or high heat add 2 tablespoons of oil and a pinch of salt until softened, but still a little crispy (for about 3-5 minutes). Remove the carrots and cook the marinated beef in the same pan.
In a non-stick pan, add 1 tablespoon of oil and cook the beaten eggs until ready. Take it out of the pan and cut it vertically into long strips. Finally, avocado. Cut it in the same way as the eggs and set it aside.

Pour the cucumber juice into the rice and season the rice with 1 tablespoon of sesame oil and salt to taste. When you have the ingredients ready, it's time to assemble. There are special bamboo mats that are made for rolling sushi and kimbap. I recommend you run with them. Place the seaweed on the mat and spread the rice evenly with a spoon.
Smooth the rice. Place all the ingredients on the rice: 2 layers of carrots and 1 the other ingredients. Turn the kimbap gradually and well, and then cut with a very sharp serrated knife into round and even pieces. Serve with any Asian sauces you want. Good appetite!

Ingredients for the recipe of fried chicken wings, with spicy sauce

  • For wings:
  • 8 chicken wings, without skin
  • A cup of flour (I used chickpea flour - garam flour - because it seems healthier to me - but normal flour also works)
  • 1 teaspoon garlic flakes
  • 1 teaspoon smoked paprika
  • & frac12 teaspoon ground cumin
  • & frac12 teaspoon pepper (I used a mixture of black, pink and green pepper)
  • Oil spray
  • For the wings sauce:
  • 6 tablespoons spicy Chipotle sauce (a spice prepared from smoked hot peppers)
  • 2 tablespoons spicy Tabasco sauce (stronger than Chipotle)
  • 1 diced mango, fresh or frozen
  • 100 ml of sesame oil
  • 100 ml of Chinese rice wine for cooking shiaoxin
  • 1 tablespoon soy sauce
  • For the pineapple garnish:
  • 4 slices of canned pineapple
  • 3 tablespoons flour (as with the wings, I used chickpea flour, it works normally)
  • 3 tablespoons breadcrumbs
  • 1 or
  • 1 teaspoon ginger paste
  • A little cinnamon
  • Putin ienibahar
  • Oil spray
  • For the salad:
  • 100 g of arugula leaves
  • 200 g watermelon
  • 2 pickled gogonele in brine
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • & frac12 tablespoon honey

How do I prepare the recipe for chicken wings in the fryer?

For the wings, I mixed the flour with the garlic flakes, paprika, cumin and pepper.

Then I rolled the wings through seasoned flour. A very effective way to do this is to put the flour and wings together in a ziplock bag, and shake it well.

I sprinkled the given wings with flour with oil spray and put them in the fryer for 15 minutes, then I turned them over and put them on for another 10 minutes.

For the pineapple, I beat the egg with a fork together with cinnamon, ginger and allspice. I gave the pineapple slices through the flour, egg and breadcrumbs, like slices.

I mixed all the ingredients for the sauce in a blender. I took the wings out of the fryer, poured the sauce over them and put them in the oven for another 10-15 minutes.

Instead, I put the pineapples in the fryer. 7 minutes, back, 5 minutes.

For the salad, I mixed arugula, diced watermelon, and gogonele as well. I made the sauce from balsamic vinegar, olive oil and honey, and poured it on top.


If you want to make Buffalo chicken wings in classic style, and not in Fantasy style with what Raluca found today in the pantry, the sauce is prepared like this: a cup of hot sauce, 6 tablespoons of melted butter, 1 tablespoon of vinegar, a little crushed garlic, a splash of Worcester sauce- all mix well. Otherwise, the technique is exactly the same: put the wings in flour with spices, fry in a pot or fryer, put the sauce on top and put in the oven.

I have even been to a Chicken Wings Festival twice, dedicated to cooking in this style (from where I tried to get inspired). Participants & ndash restaurants in several cities in the UK had to prepare these wings in two ways: once in the classic version & bdquoBufallo Wing & rdquo and once in a unique version, invented by them- & bdquoWild wing & rdquo. So what I did would be Wild Wing. I invite you to try both options and eventually, now that you have learned the technique, to invent your own.

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Fried chicken wings, with spicy sauce, without oil

Mussels in spicy sauce

Mussels in spicy sauce from: mussels, garlic, hot peppers, black pepper, oyster sauce, fish sauce, sugar, lime leaves, basil, oil, rice.


  • 1 kg of mussels, cleaned
  • 3 cloves garlic, chopped
  • 5 hot peppers, chopped
  • 2 tablespoons black pepper, crushed
  • 2 tablespoons oyster sauce
  • 1.5 tablespoons fish sauce
  • 1 tablespoon sugar
  • 3 lime leaves
  • 1 link basil
  • oil
  • boiled rice for serving

Method of preparation:

Cook the garlic and hot pepper with 2 tablespoons of oil for 15 seconds, then add black pepper and mix well. Add the mussels and mix well. Add spices and lime leaves. Mix well.

Cover and cook until seafood opens. Add the basil and mix well.